EP0397423B1 - Procédé et appareil de fabrication d'un produit alimentaire - Google Patents

Procédé et appareil de fabrication d'un produit alimentaire Download PDF

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Publication number
EP0397423B1
EP0397423B1 EP90304894A EP90304894A EP0397423B1 EP 0397423 B1 EP0397423 B1 EP 0397423B1 EP 90304894 A EP90304894 A EP 90304894A EP 90304894 A EP90304894 A EP 90304894A EP 0397423 B1 EP0397423 B1 EP 0397423B1
Authority
EP
European Patent Office
Prior art keywords
batter
fruit
oil
tank
frame
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP90304894A
Other languages
German (de)
English (en)
Other versions
EP0397423A1 (fr
Inventor
Patricia Maureen Tibbs
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP0397423A1 publication Critical patent/EP0397423A1/fr
Application granted granted Critical
Publication of EP0397423B1 publication Critical patent/EP0397423B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/12—Deep fat fryers, e.g. for frying fish or chips
    • A47J37/1204—Deep fat fryers, e.g. for frying fish or chips for domestic use
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/10—Securing foodstuffs on a non-edible supporting member
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/251—Tempura batter; Leavened or other aerate batter or coating

Definitions

  • This invention relates to a method of commercially producing an unusual and appealing food product, and apparatus for use in the method.
  • a fritter By coating a piece of fruit with a batter mixture and then frying it in a shallow pan.
  • the fritter is usually turned over half way through cooking to ensure that both sides are cooked.
  • the batter mixture can vary in composition but normally includes 100 to 125 gms plain wheat flour, a pinch of salt, egg, and about 150 ml milk or milk and water.
  • sugar may be added as a sweetener, and occasionally oil may be added in a ratio of between 1:6 to 1:8 by weight of the flour.
  • the fritters produced by the conventional method are non-symmetrical and are often of wrinkled appearance. Moreover, the batter coat is often unevenly cooked.
  • US-A-3 466 999 discloses a method of making a food product, said method comprising: inserting a handle part-way into a piece of fruit, forming a liquid batter mixture, inserting the fruit into said liquid batter mixture so as to completely cover the fruit with said liquid batter mixture and thereby form a batter coat over said fruit, immersing the batter-coated fruit in heated oil, leaving the batter-coated fruit immersed in the heated oil for sufficient time for said batter coat to cook, and removing the batter-coated fruit from the oil in a generally vertical direction.
  • DE-A-3 525 283 discloses apparatus for use in making a food product, comprising an open topped tank for containing cooking oil, means for heating the oil contained in the tank, and a frame which is adapted to be mounted in or over the open top of the tank and which extends continuously around the periphery of the tank, the frame including a plurality of securing devices by which food products can be suspended in the oil to cook, the securing devices being mounted on the frame around the periphery of the tank.
  • An aim of the invention is to provide a commercial food product of the fritter type which, in addition to being pleasant to eat, has an aesthetically attractive shape and colour and which is reproducible on a commercial scale with a minimal reject rate.
  • the method of the present invention is characterised in that the liquid batter mixture comprises soya flour, non-soya flour, egg, sugar, and oil, said heated oil is heated to a temperature of between 170°C and 195°C, and the batter-coated fruit is inserted generally vertically into a central area of the heated oil whilst manually holding the handle, the handle and batter-coated fruit are moved laterally whilst immersed in the heated oil to engage a clip mounted on a frame suspended about a periphery of the heated oil and away from the central area so as to suspend the fruit from the frame at the periphery of the heated oil while the batter-coated fruit is immersed in the heated oil, whereby a smooth, even, golden brown outermost batter coat is formed on said fruit.
  • the piece of fruit may be a whole fruit or part of a fruit.
  • a particularly preferred fruit is the banana.
  • examples of particularly suitable bananas are musa acminata, musa basjoo, musa nana, and musa x poradisiaca.
  • Other fruits which may be used are the apple, strawberry, peach, pear, pineapple and kiwi fruit.
  • the invention includes apparatus for use in the method which is characterised in that the ssecuring devices are directed inwardly towards the central area of the frame and each comprises a pair of laterally projecting spring fingers which define a laterally directed opening for receiving the food product.
  • the accompanying drawing is a perspective view of fryer apparatus for use in manufacturing food products of the invention.
  • the fryer is of the kind often referred to as a deep fat fryer and comprises an open-topped tank 1 for containing cooking oil 2.
  • an electrical heating element (not shown) is incorporated into the walls of the tank in known manner.
  • Other forms of heating such as gas burners disposed beneath the tank may also be used.
  • a specially constructed frame 3 of generally rectangular shape is provided to be received in a horizontal plane within the open top 4 of the tank such that there is a small gap between the sides of the frame and the sides of the tank.
  • the frame may be formed of rust-proof metal such as aluminium or stainless steel.
  • the frame In order to suspend the frame above the surface of the oil when the tank is filled, the frame is provided with two or more downwardly directed hooks 5, 6 which locate over the top edge of the tank walls.
  • the inner face of the frame 3 is provided with a series of inwardly directed spring clips 7 which are mutually spaced at intervals around the perimeter of the frame. (Only a few of the clips are shown in the drawings.) These clips are for use in suspending the food products in the cooking oil, as will be explained below.
  • Each clip comprises a pair of spring fingers 8, 9 (see inset detail) which project inwardly of the frame and are joined by an integral base portion 10.
  • the fingers 8, 9 are spaced apart to define between them a substantially vertical, laterally open gripping
  • a dry mix was made from the following main ingredients: Ingredient Weight (gms) Percentage of dry mix by wt. Plain wheat flour 5,000 48.5 Soya flour 1,500 14.6 Sugar 2,200 21.3 Vegetable oil 875 8.5 Milk powder 250 2.4 Dried egg 210 2.0 Baking powder 160 1.6 Salt 112 1.1
  • the tank was partially filled with a quantity of vegetable cooking oil to just below the frame 3.
  • the heater was then turned on to heat the oil to a temperature of between 170 and 195 degrees C, 180 degrees C being the temperature to aim for.
  • 1,000 gm of the dry mix was mixed with sufficient water (approximately 850ml) to give a batter with a creamy consistency.
  • a banana was cut transversely into approximately two halves, and each half then had a wooden stick longitudinally inserted part way into one end. Using the stick as a handle, the portion of banana was dipped into the batter to coat it all over and was then immediately inserted into the fryer. The wooden stick was held vertically in one of the spring clips 7 with the coated banana immersed in the oil without touching the sides of the tank. After three and a half minutes the cooked product was removed from the tank and allowed to cool slightly before being eaten.
  • the batter coating was of a smooth even appearance and of a rich golden brown colour.
  • the product was substantially symmetrical about the axis of the stick and was of pleasant flavour.
  • the batter was of a non-greasy consistency.
  • Example 1 was repeated, but instead of using the frame 3 the products were allowed to sink to the bottom of the tank and were removed from the tank after cooking for three and a half minutes.
  • the batter coating of the resulting products was misshapen and unsymmetrical with a notable flat on one side.
  • the coating was unevenly cooked and contained several cracks. Altogether, the product was considered to be completely unsuitable for sale.
  • Example 1 was was repeated using an additional 1,500 gms of plain wheat flour in lieu of the soya flour.
  • the batter coating of the resulting products was of a much heavier texture and was of a less appetising colour.
  • Example 1 was repeated omitting the sugar from the batter mix.
  • the batter coating of the resulting products was inferior colour and not sweet.
  • Example 1 was repeated omitting the vegetable oil from the batter mix.
  • the batter coating was of a poor colour and was rather tough and dry to eat.
  • Example 1 was repeated omitting the baking powder from the batter mix.
  • the batter coating of the resulting products was heavier and did not rise when cooked.
  • Example 1 was repeated omitting the emulsifiers from the batter mix.
  • the batter coating of the resulting products was of the same colour and flavour but was of a drier texture.
  • Example 1 was repeated omitting the stabiliser from the batter mix.
  • flavour and colour of the batter coating was unchanged but was dry to eat.
  • quality of the coating was inconsistent and had poor keeping qualities.
  • Example 1 was repeated using an apple in place of the length of banana.
  • the food product thus obtained was of pleasant taste, and the batter coating was of similar appearance and consistency to that obtained in Example 1.
  • Example 1 was repeated using the following fruits: Strawberry Peach Pear Pineapple Kiwi fruit In each case a pleasant tasting product was obtained with an acceptable batter coat.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Confectionery (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Frying-Pans Or Fryers (AREA)
  • Grain Derivatives (AREA)

Claims (10)

  1. Procédé de préparation d'un produit alimentaire, ledit procédé consistant :
       à introduire partiellement une tige de soutien dans un fruit,
       à former un mélange de pâte liquide,
       à introduire le fruit dans ledit mélange de pâte liquide de manière à enrober complètement le fruit par ledit mélange de pâte liquide et à former de la sorte une couche de pâte sur le fruit,
       à immerger le fruit enrobé de pâte dans de l'huile chauffée,
       à laisser le fruit enrobé de pâte immergé dans l'huile chauffée pendant une période suffisante pour que ladite couche de pâte soit frite, et
       à retirer le fruit enrobé de pâte de l'huile dans une direction générale verticale,
    caractérisé en ce que :
       le mélange de pâte liquide comprend de la farine de soja, de la farine autre que celle de soja, des oeufs, du sucre et de l'huile,
       ladite huile chauffée est chauffée à une température comprise entre 170 et 195°C, et
       le fruit enrobé de pâte est introduit de manière générale verticalement dans une zone centrale de l'huile chauffée en tenant manuellement la tige de soutien, ladite tige de soutien et le fruit enrobé de pâte sont déplacés latéralement tandis qu'ils sont immergés dans l'huile chauffée en sorte de s'engager sur une pince montée sur un châssis suspendu sur la périphérie de l'huile chauffée, à distance de la zone centrale, de manière à suspendre le fruit au châssis à la périphérie de l'huile chauffée, en sorte de former sur ledit fruit une couche de pâte externe brun doré uniforme et régulière.
  2. Procédé selon la revendication 1, dans lequel le mélange de pâte comprend de la poudre à lever.
  3. Procédé selon la revendication 1 ou 2, dans lequel le mélange de pâte comprend un émulsionnant.
  4. Procédé selon l'une quelconque des revendications 1 à 3, dans lequel le mélange de pâte comprend un stabilisant.
  5. Procédé selon l'une quelconque des revendications 1 à 4, dans lequel le mélange de pâte comprend de la simple farine de froment.
  6. Procédé selon l'une quelconque des revendications précédentes, dans lequel le mélange de pâte est préparé en ajoutant un liquide à un mélange de pâte sec.
  7. Procédé selon la revendication 6, dans lequel le mélange de pâte sec comprend du lait en poudre.
  8. Procédé selon la revendication 6 ou 7, dans lequel le mélange de pâte sec comprend des oeufs en poudre.
  9. Procédé selon l'une quelconque des revendications précédentes, dans lequel le fruit est une banane, une pomme, une fraise, une pêche, une poire, un ananas ou un kiwi.
  10. Appareil susceptible d'être utilisé pour préparer un produit alimentaire, comprenant un bac (4) à partie supérieure ouverte pour contenir l'huile de cuisson, des moyens pour chauffer l'huile contenue dans le bas, et un châssis (3) qui peut être monté dans ou sur la partie supérieure ouverte du bac (4) et qui s'étend en continu sur la périphérie du bac, le châssis (3) comprenant une série de dispositifs de fixation qui permettent de suspendre les produits alimentaires dans l'huile pour les y faire frire, les dispositifs de fixation (7) étant montés sur le châssis (3) sur la périphérie du bac,
    caractérisé en ce que les dispositifs de fixation (7) sont dirigés vers l'intérieur vers la zone centrale du châssis et chacun d'entre eux comprend une paire de doigts élastiques (8, 9) faisant saillie latéralement et qui définissent une ouverture dirigée latéralement pour recevoir le produit alimentaire.
EP90304894A 1989-05-05 1990-05-04 Procédé et appareil de fabrication d'un produit alimentaire Expired - Lifetime EP0397423B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB8910354A GB2231478A (en) 1989-05-05 1989-05-05 Apparatus and method for making a food product
GB8910354 1989-05-05

Publications (2)

Publication Number Publication Date
EP0397423A1 EP0397423A1 (fr) 1990-11-14
EP0397423B1 true EP0397423B1 (fr) 1994-08-17

Family

ID=10656274

Family Applications (1)

Application Number Title Priority Date Filing Date
EP90304894A Expired - Lifetime EP0397423B1 (fr) 1989-05-05 1990-05-04 Procédé et appareil de fabrication d'un produit alimentaire

Country Status (5)

Country Link
EP (1) EP0397423B1 (fr)
AT (1) ATE109961T1 (fr)
CA (1) CA2016115A1 (fr)
DE (1) DE69011574D1 (fr)
GB (1) GB2231478A (fr)

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB887207A (en) * 1957-09-06 1962-01-17 Ayres Jones & Company Ltd D Improvements in or relating to cooking apparatus
US3466999A (en) * 1967-09-14 1969-09-16 Julio G Yanez Pastor Kitchen utensil
DE1993646U (de) * 1968-05-14 1968-09-12 Guenter Fluegel Fonduetopf.
US3585050A (en) * 1968-11-15 1971-06-15 Mahasi Corp Cooking ensemble and cover therefor
US3646882A (en) * 1969-05-28 1972-03-07 Richard T Keating Filter for deep fryer
US3650766A (en) * 1969-07-07 1972-03-21 Dca Food Ind Extruded food products and method of producing same
US3757673A (en) * 1970-07-10 1973-09-11 G Wallace Apparatus for cooking or heating foodstuffs
US3946654A (en) * 1973-01-29 1976-03-30 Alexander Patton Janssen Cooking utensils
GB1508781A (en) * 1974-04-11 1978-04-26 Unilever Ltd Food manufacture
US4141578A (en) * 1977-11-21 1979-02-27 Victor Zinder Holder stick for a confectionary product
US4379795A (en) * 1978-04-03 1983-04-12 Automated Food Systems, Inc. Method for coating a food product on a stick
US4211158A (en) * 1979-07-23 1980-07-08 Rice Delong Jr Holding device
DE3525283A1 (de) * 1985-07-16 1987-01-29 Dirk Opitz Fondueset mit einem fonduetopf mit einer zentral unterseitig angeordneten heizvorrichtung

Also Published As

Publication number Publication date
DE69011574D1 (de) 1994-09-22
CA2016115A1 (fr) 1990-11-05
GB2231478A (en) 1990-11-21
EP0397423A1 (fr) 1990-11-14
ATE109961T1 (de) 1994-09-15
GB8910354D0 (en) 1989-06-21

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